Lamb with Eggplant Relish
Recipe from Better Homes and Gardens

Orange zest is added to provide a light, citrus flavor to the succulent seasoned grilled meat in this lamb and eggplant recipe.


Lamb with Eggplant Relish

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Servings: Makes 8 appetizer or 4 entree servings.
Prep Time: 20 mins
Total Time: 44 mins
Related Categories: Eggplant, Grilled Pork Chops, Grilling, Lamb, Lamb Chops
 
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Ingredients
  • 1/2  cup
    extra virgin olive oil
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  • 1  large
    red onion, chopped (2 cups)
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  • 6  cloves
    garlic, minced
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  • 1  large
    eggplant, cut in 3/4-inch cubes (about 1-1/4 lb.; 6 cups)
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  • 1  14-oz. can
    whole peeled plum tomatoes in puree
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  • 2  or 3 medium
    oranges
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  • 1  Tbsp.
    sugar
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  • 8 
    lamb loin chops, about 1 inch thick (about 1-1/2 lbs.)
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  • 8 
    slices baguette, toasted
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  •  
    Fresh thyme sprigs
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Directions
1.
In a very large skillet heat 1/3 cup oil over medium-high heat. Add onion and 4 cloves garlic; cook 1 minute. Add eggplant, 1/2 teaspoon salt and 1/4 teaspoon ground black pepper. Cook and stir 8 minutes or until eggplant is tender. Add undrained tomatoes, crushing with a spoon. Cook 4 minutes or until most liquid is gone, stirring occasionally.
2.
Meanwhile, finely shred enough orange peel to make 2 teaspoons; set aside. Peel and section two oranges over a bowl to catch juices. If necessary, squeeze juice from remaining orange to make 3 tablespoons. Stir orange sections, orange peel, orange juice, and sugar into eggplant mixture.
3.
In a small bowl stir together remaining oil and garlic. Brush lamb with oil mixture; season with salt and pepper. For gas grill, preheat grill. Reduce heat to medium. Place chops on grill rack over heat. Grill 12 to 14 minutes for medium-rare (145F), turning chops once halfway through grilling.
4.
Drizzle relish with additional olive oil. Divide relish among 8 plates. Add a lamb chop, baguette slice, and thyme sprig to each. Makes 8 appetizer or 4 entree servings.
Nutrition information
Calories 626, Total Fat 41 g, Saturated Fat 7 g, Monounsaturated Fat 28 g, Polyunsaturated Fat 4 g, Cholesterol 90 mg, Sodium 735 mg, Carbohydrate 33 g, Total Sugar 20 g, Fiber 9 g, Protein 33 g. Daily Values: Vitamin A 0%, Vitamin C 114%, Calcium 11%, Iron 26%. Percent Daily Values are based on a 2,000 calorie diet
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